Chocolate-Peanut Butter Pie

This chilled, end-of-summer pie will remind of your favorite chocolate and peanut butter candies.

Chocolate-Peanut Butter Pie

From: Martha Stewart

In this diner-style delight, a chocolate-wafer crust anchors a silky-smooth peanut butter and whipped cream filling. Drizzles of melted chocolate and peanut butter decorate the surface.

Servings: 8
Yield: Makes one 9-inch pie



  • 36 chocolate wafer cookies (8 ounces), broken into pieces, or 1 3/4 cups wafer-cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • 3 tablespoons dark brown sugar
  • 1 pinch kosher salt


  • 6 ounces cream cheese, room temperature
  • 3/4 cup confectioners' sugar
  • 1 teaspoon kosher salt
  • 1 1/4 cups smooth peanut butter
  • 1 tablespoon pure vanilla extract
  • 2 cups heavy cream


  • 1-ounce semisweet chocolate (preferably 55 percent cacao), finely chopped
  • 2 tablespoons smooth peanut butter


Step 1

Crust: Preheat oven to 350 degrees. In a food processor, pulse wafers until finely ground. In a bowl, combine wafer crumbs, butter, brown sugar, and salt. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Refrigerate until firm, about 15 minutes. Bake until set, 8 to 10 minutes. Let cool completely on a wire rack.

Step 2

Filling: With an electric mixer on medium speed, beat cream cheese, confectioners' sugar, and salt until fluffy. Beat in peanut butter and vanilla.

Step 3

In a chilled bowl, beat cream until soft peaks form. Whisk one-third of whipped cream into peanut butter mixture, then gently fold in remaining whipped cream. Spoon filling into cooled crust. Freeze, uncovered, 4 hours (or up to 1 day, covered with plastic wrap).

Step 4

Garnish: Melt chocolate in a heatproof bowl set over (not in) a pan of simmering water. (Alternatively, you can melt it in the microwave.) Transfer melted chocolate to a resealable plastic bag. Snip tip from one corner of the bag to make a very small opening. Holding bag about 5 inches above pie, drizzle melted chocolate over top. In a small saucepan over low heat (or in the microwave), melt peanut butter. Place in a resealable plastic bag; snip the corner, and drizzle in the same manner as melted chocolate. Let pie stand 10 minutes before slicing.


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Cake Magazine: Chocolate-Peanut Butter Pie
Chocolate-Peanut Butter Pie
This chilled, end-of-summer pie will remind of your favorite chocolate and peanut butter candies.
Cake Magazine
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